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1
Cut the peeled carrots into small chunks, then pulse in a food processor for about 12 seconds until finely chopped (or use a grater instead).
2
Wash the walnuts by hand, rubbing them until the rinse water runs clear.
3
Dry-toast the walnuts over medium heat for about 3 minutes until lightly browned and fragrant, then chop and set aside.
4
In a large bowl, combine the brown sugar, cooking oil, and eggs.
5
Add the salt, vanilla extract, and cinnamon powder, and mix for about two minutes until everything is well incorporated and slightly sticky.
6
Fold in the grated carrot and toasted walnuts.
7
Preheat the oven to 375°F. Add the flour, baking soda, and baking powder, gently folding just until combined — over-mixing will develop gluten and make the cake dense and chewy.
8
Line a muffin pan with paper liners and scoop the batter evenly into about 12 cups.
9
Trim the tips off the pine nuts and garnish each muffin with a few.
10
Bake at 375°F for 20 to 25 minutes. After 20 minutes, test with a wooden skewer — if it comes out clean, the muffins are done; if not, bake a bit longer.
11
Let the muffins cool before serving. Store leftovers in a ziplock bag in the freezer, and reheat in the microwave or oven for about 30 seconds to defrost when ready to eat.
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